Red Velvet Bundt Cake
Brian Hart Hoffman, the founder and editor-in-chief of Bake from Scratch magazine, reimagined a classic layer cake as a red velvet Bundt cake that's perfect for holiday celebrations. He says you’ll come for the tender red velvet cake and stay for the vanilla cream cheese filling. Dusted in confectioners’ sugar to highlight the festive grooves of Nordic Ware’s Bundt pans, this simple yet showstopping cake is sure to make your yuletide celebrations merry and bright. For an even more festive look, garnish your cake plate or cake stand with branches of sugared rosemary.
Ingredients:
For the cream cheese filling:
- 8 oz. (226 g) cream cheese, at room temperature
- 1 Tbs. unsalted butter, at room temperature
- 1/2 cup (60 g) confectioners’ sugar
- 1 egg yolk
- 1/2 tsp. vanilla extract
For the cake:
- 20 Tbs. (2 1/2 sticks) (284 g) unsalted butter, at room temperature
- 2 cups (400 g) granulated sugar
- 3 eggs and 1 egg yolk, at room temperature
- 1 1/2 tsp. vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup (250 ml) whole buttermilk
- 1-oz. bottle liquid red food coloring
- Confectioners’ sugar and sugared rosemary for garnish
Directions:
To make the cream cheese filling, in a medium bowl, beat together the cream cheese and butter with a mixer on medium speed until combined and smooth, about 2 minutes. Add the confectioners’ sugar, egg yolk and vanilla and beat until smooth, about 1 minute. Set aside.
To make the cake, preheat an oven to 350°F (180°C).
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and granulated sugar on medium speed until fluffy, 3 to 4 minutes, stopping the mixer to scrape down the sides of the bowl. Add the eggs and egg yolk, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition and stopping the mixer to scrape down the sides of the bowl. Add the food coloring and stir until combined.
Spray a 10-cup Nordic Ware Bundt pan with baking spray with flour. Spoon two-thirds of the batter (about 936 g) into the prepared pan. Gently tap the pan on the counter several times. Using a small spoon, make a well in the center of the batter, slightly pushing the batter up the sides and center of the pan. Spoon the cream cheese filling into the well, making sure the filling does not touch the sides of the pan, and gently tap the pan on the counter to release any air bubbles. Using a knife, swirl the filling and batter, being careful not to touch the edges of the pan. Spoon the remaining batter on top. Swirl the filling and batter again, being careful not to touch the edges of the pan. Tap the pan on the counter to level the batter and release any air bubbles. Smooth the top with an offset spatula.
Bake until a wooden pick inserted near the center of the cake comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Remove the pan from the oven and immediately tap the pan on the counter 4 to 5 times to release any air bubbles from the cream cheese filling. Let the cake cool in the pan for 30 minutes. Invert the pan onto a wire rack and let the cake stand in the pan for 5 minutes. Remove the cake from the pan and let the cake cool completely. Garnish with confectioners’ sugar and sugared rosemary. Cover and refrigerate for up to 3 days. Makes one 10-cup Bundt cake.
Recipe courtesy of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch
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